Best Red Beet Risotto Recipes

Red Beet Risotto with Mustard Greens and Goat Cheese image

Yield Makes 6 first-course servings

Number Of Ingredients 8

1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1 1/2 cups chopped mustard greens
1 (5 1/2-ounce) package chilled soft fresh goat cheese, coarsely crumbled

Steps:

Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.

Red Beet Risotto image

Provided by CountryLady

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb carnaroli rice
4 ounces white onions, finely chopped
2 cups red beet juice
1 bunch red beet, tops finely chopped
4 cloves garlic, thinly sliced
4 cups vegetable stock
4 ounces white wine
4 ounces butter
1 tablespoon vegetable oil
4 tablespoons grated parmigiano

Steps:

Sweat the onion in two thirds of the butter and the oil.
Add the beet tops and mix well.
Add the rice and toast for a few seconds.
Sprinkle the wine and let it evaporate.
Add stock, enough to cover the rice and simmer.
Halfway through, add all the beet juice and continue simmering.
Altogether this should take 16 to 18 minutes.
Do not add too much stock towards the end, keeping in mind that the risotto is to be creamy not soupy.
When the rice is cooked remove from the heat and add the remaining butter& the cheese and stir to make it fluffy.
Serve immediately topped with shaved parmigiano.